It’s S/O/L/E Food Tuesday. Come over to the Other Side – as in Vegan.
What is Vegan?
I always think of it as the extreme form of vegetarianism. Like the Southern Baptists of Protestantism, maybe? Well, that’s sure to stir the pot. Let’s try a different analogy. Better yet, let’s see what my friends Merriam and Webster have to say:
a strict vegetarian who consumes no animal food or dairy products: one who abstains from using animal products (as leather)
(did you know it can be pronounced “vejan”, too?)
So for instance a vegetarian might have a veggie burger made from soy products, mushrooms, onions. He or she could have a slice of cheese (ovo-lacto vegetarians consume eggs and dairy). But, a vegan would eschew the cheese.
From the Vegan.org site:
Vegans also avoid dairy and eggs, as well as fur, leather, wool, down, and cosmetics or chemical products tested on animals. Veganism, the natural extension of vegetarianism, is an integral component of a cruelty-free lifestyle.
There’s even a debate within the vegetarian community about whether it’s kosher (so to speak, having nothing to do with Judaism) to consume honey. The cruelty-free aspect is the debate because bees can be killed in the production. Vegans who are diabetic, also have issues with insulin but apparently there is now a vegan-friendly insulin option!
Since it’s meat-free Tuesday, I thought I’d mention the Other Side Cafe here in Boston. It is a vegetarian restaurant that serves many vegan dishes. I can’t find a website and their phone rings busy so I can’t tell you for sure. They won a Best of Boston for Vegetarian Restaurant.
Our Tuesday Recipe – Butternut Polenta with Spicy Wilted Spinach
I have another wonderful recipe from Vivian Bauquet Farre today to share with you. This recipe is for polenta made with butternut squash. This time of year we have an abundance of gorgeous root vegetables and squashes. I bought this carnival squash the other day.
Here is Viviane’s Butternut Squash Polenta with Spicy Wilted Spinach. I’ve been making lots of greens “agrodolce” style (a bit of sugar and a splash of balsamic), but I’m intrigued by Viviane’s use of paprika (2 kinds!) here and just got some lovely new paprika so this is my next recipe I think.
Thank you Viviane!
- Excellent source of vit
- A very good source of potassium, fiber
- A good source of omega 3 fatty acids, B1, copper, tryptophan, B6, B3, B5
- Very good for lung health, may lower one’s risk of lung cancer, even among smokers!
So enjoy your butternut squash polenta today!Vodpod videos no longer available.